Von Diaz: The Beauty and Importance of Island Cooking

Food with Mark Bittman

Sweetness and Light

Nutrition, Arts, Food, Culture, Cooking, Health & Fitness, Society & Culture

4.9 • 947 Ratings

🗓️ 13 March 2024

⏱️ 43 minutes

🔗️ Recording | iTunes | RSS

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Summary

Oral historian and journalist Von Diaz talks to Mark and Kate about the connections that tropical islands share, in general and as related to cooking; the urgency to perfect dishes, build a resilient pantry, and learn to cook sustainably when living on a tropical island; the culture of kindness that seems to emanate from island living; and what got her so interested in telling other people's stories.

To get the recipe for Von Diaz's Keshi Yena, head to the Bittman Project: https://bittmanproject.com/recipe/von-diazs-keshi-yena-stuffed-cheese/

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Transcript

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0:00.0	Happy mid-March to you all and welcome to food. I'm Kate Bitman.
0:07.0	Before we get started here's our weekly reminder that if you have questions or
0:10.8	feedback you can email us at food at mark bitman.com you can also find us at the newly
0:17.2	revamped bitman project.com where we've got hundreds of recipes and plenty of
0:22.3	excellent food writing.
0:24.0	Last week, as Mark continued his journey through Asia,
0:27.3	he wrote about the Jagalchi Fish Market in Busan, Korea.
0:30.7	And I have not been able to stop thinking about his picture of a giant tower of tiny fried soft shell crabs
0:36.9	Tiny and Catherine Miller talked to Mark about how chefs can help change the food system
0:44.4	offering up real- deal advice and tips and how interested people can get involved. Plus Mike Diago has a really
0:49.2	popular piece on the Yuba sandwich which he discovered at Superiority Burger here in New York
0:55.3	and figured out how to make his own version of at home. His wife Zorita is
0:59.6	super lucky as you'll see. Find it all on bitman project.com. We'll get back to that conversation in a minute, but first I want to talk about
1:19.0	something that lots of people ask me about when it comes to global cuisines.
1:23.4	There is something magical about eating a cuisine in the place where it originated.
1:28.1	One of the reasons for that is that the dishes that define it cuisine are built around the
1:31.7	produce that's native to a place.
1:34.0	It's why the feta and tomato and a Greek salad tastes so perfect in Athens,
1:38.5	or the artichokes and olive oil in Rome are to die for.
1:41.9	They have a certain sweetness and tang that you can get
1:44.6	close to but not easily replicate. And not surprisingly, one of the best ways to
1:50.6	get a sense for how something should taste is to visit a region of the world
	...

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